ISS SENIOR SECONDARY SCHOOL

PERINTHALMANNA
DEPARTMENT OF CHEMISTRY

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 ACKNOWLEDGEMENT

In the completion of this project successfully

many people have bestowed upon me their
blessings and heart pledged support. I’m taking
this opportunity to thank all who have been of
help in this project.

I would like to sincerely and profusely thank my

biology teacher Mrs. Sinu Mol ma’am for the
valuable guidance, advice and for giving useful
suggestions and relevant ideas that facilitate an
easy and early completion of this project.

I would like to thank my parents and my friends

who have helped me with their valuable
suggestion and guidance.

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 INDEX

SI. No CONTENT PAGE NO:

1. OBJECTIVE
2. INTODUCTION
3. USES OF FERMANTATION
4. THEORY
5. MATERIALS REQUIRED
6. PROCEDURE
7. OBSERVATIONS
8. BIBLIOGRAPHY
 AIM

To compare the rate fermentation of given sample of

wheat flour, gram flour, rice flour, and potatoes
using yeast.
 INTRODUCTION

Fermentation: fermentation typically is the

conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts, bacteria, or a
combination thereof, under anaerobic conditions. A
more restricted definition of fermentation is the
chemical conversion of sugars into ethanol.
The science of fermentation is known as zymology.
Fermentation usually implies that the action of
microorganisms is desirable, and the process is used
to produce alcoholic beverages such as wine, beer,
and cider.
Fermentation is also employed in preservation
techniques to create lactic acid in sour foods such as
sauerkraut, dry sausages, kimchi and yoghurt, or
vinegar for use in pickling foods
 HISTORY

Since fruits ferment naturally, fermentation

precedes human history. Since ancient times,
however, humans have been controlling the
fermentation process. The earliest evidence of
winemaking dates from eight thousand Years ago in
Georgia, in the Caucasus area. Seven thousand years
ago jars containing the remains of wine have been
excavated in the Zagros Mountains in Iran, which
are now on display at the University of Pennsylvania.
There’re strong evidences that people were
fermenting beverages in Babylon circa 5000 BC,
ancient Egypt circa 3150 BC, pre-Hispanic Mexico
circa 2000 BC, and Sudan circa 1500 BC. There is
also evidence of leavened bread in ancient Egypt
circa1500 BC and of milk fermentation in Babylon
circa 3000 BC. French chemist Louis Pasteur was
the first known zymologist, when in 1854 he
connected yeast to fermentation. Pasteur originally
defined fermentation as "respiration without air".
 CONTRIBUTIONS TO BIOCHEMISTRY

When studying the fermentation of sugar to alcohol

by yeast, Louis Pasteur concluded that the
fermentation was catalyzed by a vital force, called
"ferments," within the yeast cells. The "ferments"
were thought to function only within living
organisms. "Alcoholic fermentation is an act
correlated with the life and organization of the yeast
cells, not with the death or putrefaction of the cells,
"he wrote. Nevertheless, it was known that yeast
extracts ferment sugar even in the absence of living
yeast cells. While studying this process in 1897,
Eduard Buchner of Humboldt University of Berlin,
Germany, found that sugar was fermented even
when there were no living yeast cells in the mixture,
by a yeast secretion that he termed zymase.
In 1907 he received the Nobel Prize in Chemistry for
his research and discovery of "cell-free fermentation.
"One year prior, in 1906, ethanol fermentation
studies led to the early discovery of NAD+.
 USES

Food fermentation has been said to serve five

main purposes:
 Enrichment of the diet through
development of a diversity of flavors,
aromas, and textures in food substrates.
 Preservation of substantial amounts of
food through lactic acid, alcohol, acetic acid
and alkaline fermentations.
 Biological enrichment of food substrates
with protein, essential amino acids,
essential fatty acids, and vitamins.
 Elimination of ant nutrients.
 A decrease in cooking times and fuel
requirements.
 RISKS OF CONSUMING FERMENTED
FOODS
Food that is improperly fermented has a notable risk
of exposing the eater to botulism.
Alaska has witnessed a steady increase of cases
of botulism since 1985. Despite its small population,
it has more cases of botulism than any other state in
the United States of America. This is caused by the
traditional Eskimo practice of allowing animal
products such as whole fish, fish heads, walrus, sea
lion and whale flippers, beaver tails, seal oil, birds,
etc., to ferment for an extended period of time before
being consumed. The risk is exacerbated when a
plastic container is used for this purpose instead of
the old-fashioned method, grass-lined hole, as the
botulinum bacteria thrive in the anaerobic
conditions created by the air-tight enclosure in
plastic.
 SAFETY OF FERMENTED FOODS
Fermented foods generally have a very good safety
record even in the developing world where the foods
are manufactured by people without training in
microbiology or chemistry in unhygienic,
contaminated environments.
They are consumed by hundreds of millions of
people every day in both the developed and the
developing world. And they have an excellent safety
record.
What is there about fermented foods that
contributes to safety? While fermented foods are
themselves generally safe, it should be noted that
fermented foods by themselves do not solve the
problems of contaminated drinking water,
environments heavily contaminated with human
waste, improper personal hygiene in food handlers,
flies carrying disease organisms, unfermented foods
carrying food poisoning or human pathogens and
unfermented foods, even when cooked if handled or
stored improperly. Also improperly fermented foods
can be unsafe.
 THEORY
Wheat flour, gram flour, rice flour and potatoes
contains starch as the major constituent. Starch
present in these food materials is first brought into
solution.in the presence of enzyme diastase, starch
undergo fermentation to give maltose. Starch gives
blue-violet colour with iodine whereas product of
fermentation starch does not give any characteristic
colour. When the fermentation is complete the
reaction mixture stops giving blue-violet colour with
iodine solution. By comparing the time required for
completion of fermentation of equal amounts of
different substances containing starch the rates of
fermentation can be Compared. The enzyme diastase
is obtained by germination of moist barley seeds in
dark at 15 degrees Celsius. When the germination is
complete the temperature is raised to 60 degrees
Celsius to stop further growth. The seeds are crushed
into water and filtered. The filtrate contains enzyme
diastase and is called malt extract.
 MATERIALS REQUIRED
 Conical flask
 Test tube
 Funnel
 Filter paper
 Water bath
 1 % Iodine solution
 Yeast
 Wheat flour
 Gram flour
 Rice flour
 Potato
 Aqueous solution
 PROCEDURE

 Take 5 grams of wheat flour in 100 ml conical

flask and add 30 ml of distilled water.
 Boil the contents of the flask for about 5 minutes
 Filter the above contents after cooling, the
filtrate obtained is wheat flour extract.
 To the wheat flour extract taken in a conical
flask, Add 5 ml of 1% aq. NaCl solution.
 Keep this flask in a water bath maintained at a
temperature of 50-60 degree Celsius, Add 2 ml
of malt extract.
 After 2 minutes take 2 drops of the reaction
mixture and add to diluted iodine solution.
 Repeat step 6 after every 2 minutes. When no
bluish colour is produced the fermentation is
complete.
 Record the total time taken for completion of
fermentation.
 Repeat the experiment with gram flour extract,
rice flour extract, potato extract and record the
observations
 OBSERVATIONS
Time required for the fermentations:
 Wheat flour - 10 hours
 Gram flour - 12.5 hours
 Rice flour - 15 hours
 Potato - 13 hours
 CONCLUSION

Rice flour takes maximum time for fermentation and

wheat flour takes the minimum time for
fermentation.
 BIBLIOGRAPHY

 Wikipedia-the free encyclopedia

 Chemistry manual
 Website: - www.icbse.com